Braised Barbacoa* Recipe

Prepare the Brisket

Season the brisket with salt, black pepper, and cumin. In a large pot, sear the brisket on all sides over medium-high heat until browned. Remove from pot and set aside.

Cook the Vegetables

In the same pot, add diced onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.

Braised Cook

Add chipotle peppers, veal demi-glace, and the seared brisket back to the pot. Bring to a simmer, cover, and reduce heat to low. Cook for 4-5 hours until the brisket is tender.

Make the Potato

In a separate pot, boil diced potato until fork-tender. Drain and return to the pot. Add butter and mash until smooth. Season with salt and pepper.

Poach the Eggs

Bring a pot of water to a gentle simmer. Crack the eggs into the water and poach for 3-4 minutes. Remove with a slotted spoon.

Prepare the Hollandaise

In a bowl, whisk together egg yolks and lemon juice. Place over a pot of simmering water and whisk continuously, slowly adding melted butter until thickened. Season with salt.

Make the Salad

In a bowl, combine arugula, olive oil, lemon juice, and fresh thyme. Toss to combine.

Assemble the Dish

On a plate, place a scoop of mashed potato, top with shredded brisket, a poached egg, and drizzle with hollandaise. Serve with arugula salad on the side.